Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India

Journal of Food Composition and Analysis

Volumn 19, Issue 4, 2006, Pages 284-293

  Seena, S ^a   Sridhar, K R ^a   Arun, A B ^b   Young, Chiu Chung ^b  

^a MANGALORE UNIVERSITY   (India)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Canavalia cathartica; Essential amino acids; Lectins; Legume; Mangroves; Pressure cooking; Protein quality; Roasting; Seeds

Indexed keywords

CANAVALIA; CANAVALIA CATHARTICA; GLYCINE MAX; PHASEOLUS (ANGIOSPERM); RHIZOPHORACEAE;

EID: 33645779062     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.05.004     Document Type: Article

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